Starters

“Mozzarella di Bufala” with tomato tartare

125

Bufala DOP with fresh tomato and basil oil

Asparagus flan and crispy leek

160

served on parmesan cream

Bruschette with tomato concassé and basil

75

Bruschette with cream of goat cheese and marinated zucchini

85

Bruschette with raw ham, burrata and strawberries

95

Mix of bruschette

90

Green salad with marinated zucchini rolls and mint ricotta

120

Carpaccio of octopus in sous vide

165

flavored with lemon and parsley

“Gnudi” of ricotta cheese and spinach baked and flavored with sage

115

Filled Pasta

Tortellini emiliani in chicken “consommè”

185

00 flour and egg dough, with tipical filling of veal, pork and chicken

Green ravioli stuffed with spinach and ricotta cheese, seasoned with butter and sage

150

00 flour and egg dough

Ravioli “Amatriciana”

175

00 flour and egg dough, stuffed with cheese and served with tipical Amatriciana sauce

Anolini stuffed with fish in lemon butter and salmon caviar

280

00 flour and egg dough, filled with fresh cod and herbs

Gnocchi stuffed with prosciutto crudo and mozzarella

145

in taleggio sauce and grated lemon

Fresh Pasta

Spaghetti “chitarra” cacio e pepe

130

dough of “semola di grano duro” and egg, with "Pecorino romano" and black pepper

Spaghetti “chitarra” alla carbonara

145

dough of “semola di grano duro” and egg, according to the original recipe of Rome

Tagliatelle alla bolognese

160

dough of “semola di grano duro” and egg

Lasagna

180

dough of “semola di grano duro” and egg, veal ragu, mozzarella and parmesan

Spaghetti “chitarra” with rocket pesto

125

dough of “semola di grano duro” and water

Spaghetti “chitarra” with fresh tomato and basil

90

dough of “semola di grano duro” and water, with basil pesto

“Cavatelli” with sausage and porcini mushrooms

195

dough of “semola di grano duro” and water, in Apulian style

Green tagliatelle with rabbit ragù

165

dough of “semola di grano duro” and spinach

Wholemeal rigatoni with sweet pepper sauce

155

dough of wholemeal flour, “semola di grano duro” and water

Risotti

Asparagus risotto and scallops

260

Risotto with porcini mushrooms

190

Pink risotto with gorgonzola and toasted almonds

190

Main Courses

Veal fillet on grilled endive leaf

230

Rabbit cooked in Pinot Noir wine and walnuts

250

Warm octopus salad, sweet and sour onion and crunchy polenta

280

Fish and potato croquettes served with vegan mayonnaise and crunchy fennel salad

190

Dessert

Tart with orange jam and toasted almonds

70

served with vanilla ice cream

Strawberry fresh parfait

70

Ice cream by Frioli

70

Tiramisù

70

Torta “Santiago”

70

soft almond cake served with orange ice cream

Pasticciotto filled with custard and sour cherries

80

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